The Meat Dudes - A Wagyu Beef and Meat Podcast - Podcasts

01:03:59

How American Wagyu Began: The First 4 Bulls

The Meat Dudes - A Wagyu Beef and Meat Podcast ·

2026/10/03

The story of American Wagyu didn't happen all at once.One of its earliest chapters began in 1975, when four Wagyu bulls legally made their way from Japan to the United States for research.In this special episode, we're joined by 105-year-old Dr. John Matsushima, who was directly involved in that history, along with Dr. Keith Belk of Colorado State University and Dr. Matsushima's family.We trace what happened to those original four bulls, why they came to America, the research conducted

en

01:29:34

Wagyu Done Right with Santos Patronos Ranch

The Meat Dudes - A Wagyu Beef and Meat Podcast ·

2026/09/19

Ray Thomas spent decades as a trial attorney. His son Ray Ray was headed toward law school before deciding to take a completely different path: building a Wagyu ranch.Today, the father-and-son team behind Santos Patronos Ranch in Seguin, Texas is raising Fullblood Wagyu with a focus on elite genetics, animal care, transparency, and the eating experience.We talk about how they got into Wagyu, their $190,000 investment in half-interest of the bull Mr. Universe, Ray Ray’s culinary training in Italy,

en

00:50:25

Is Wagyu Beef Actually Healthy? | Tanya Pieterse &...

The Meat Dudes - A Wagyu Beef and Meat Podcast ·

2026/09/04

Wagyu has incredible marbling. But if there’s that much fat in the beef, how can it possibly be healthy?This week, we’re joined by Tanya Pieterse of the World Wagyu Council and Protea Reserve and Prof. Edward C. Webb, Professor of Animal Science at the University of Pretoria, to dig into the science behind the World Wagyu Council’s 2025 Health Benefits of Wagyu Beef report.We talk about why not all fat is the same, what makes Wagyu’s fatty-acid profile unique, and break down monounsaturated fats,

en

01:15:34

The Global Wagyu Conversation | The World Wagyu Council

The Meat Dudes - A Wagyu Beef and Meat Podcast ·

2026/08/13

What does Wagyu look like around the world?This week, the Meat Dudes sit down with Deja Nienaber and Richard Saunders of the World Wagyu Council for a fascinating conversation about the global Wagyu industry.Together we compare the unique perspectives of Japan, Australia, England, Namibia, and the United States while discussing genetics, breeding, consumer education, sustainability, and where Wagyu is headed next.If you've ever wondered how Wagyu differs around the world—or where the global

en

01:21:02

The Ultimate Wagyu Roundtable: Japan, Australia &...

The Meat Dudes - A Wagyu Beef and Meat Podcast ·

2026/07/23

This might be our most international Wagyu conversation yet.Joining us are Yuta Abe from Japan and Jessie Chiconi from Australia as we compare how the world's three largest Wagyu-producing countries approach genetics, feeding, farming, cooking, and eating Wagyu.From Hokkaido feedlots and Japanese food culture to Australian breeding programs and the growing American Wagyu industry, this episode explores why there isn't just one "right" way to produce great Wagyu—and why every

en

01:23:53

Beyond A5: Understanding Japanese Wagyu | Yuta Abe

The Meat Dudes - A Wagyu Beef and Meat Podcast ·

2026/06/16

Most Americans know Japanese Wagyu for one thing: A5 marbling.But there's a lot more to the story.In this episode, we sit down with Yuta Abe, a Wagyu tour guide, agricultural interpreter, and industry insider based in Hokkaido, Japan, to explore the history, culture, and realities of Japanese Wagyu.We discuss the origins of Wagyu cattle, how Japanese Black cattle became the dominant breed, the development of Akaushi and the other Wagyu breeds, and how Wagyu genetics eventually spread around the

en

01:21:43

The Biggest Misconceptions About Akaushi Wagyu | Seth...

The Meat Dudes - A Wagyu Beef and Meat Podcast ·

2026/05/28

What exactly is Akaushi Wagyu, and how is it different from Japanese Black Wagyu?This week, The Meat Dudes sit down with Seth Christensen of Christensen Genetics for a fascinating conversation about Akaushi (Japanese Red Wagyu), cattle genetics, marbling, beef quality, and why Wagyu is far more diverse than most consumers realize.From A5 beef in Japan to Fullblood, Purebred, and F1 Wagyu raised across the United States, Seth explains why Wagyu should be viewed as a spectrum—not a single product. We

en

01:22:29

How to Save Money on Steak + The Most Underrated Cuts...

The Meat Dudes - A Wagyu Beef and Meat Podcast ·

2026/05/20

In this episode, we sit down with Brad from Butcher Wizard to talk all things beef, butchery, and how to actually save money while eating better.We break down the biggest mistakes people make when buying meat, why the “big 3” cuts aren’t always the best option, and how learning a few simple butchery skills can completely change your experience in the kitchen.If you’ve ever wanted to understand beef on a deeper level—this one’s for you.Learn more about Brad Baych the Butcher

en

01:13:25

Brazilian Wagyu Explained | How Brazil Is Building a...

The Meat Dudes - A Wagyu Beef and Meat Podcast ·

2026/04/29

Brazil may be the world’s largest cattle producer… but its Wagyu industry is still just getting started.In this episode, we sit down with Brazilian Wagyu researcher and breeder Dr. Ricardo Zanella to break down how Wagyu is growing across Brazil and South America, and why the rest of the world should be paying attention.We cover:• How Wagyu first came to Brazil• Why Brazilian Wagyu tastes different than U.S. Wagyu• Full Blood vs Crossbred Wagyu in Brazil• Brazil’s strict traceability and DNA

en

01:15:51

How to Pick the Right Wagyu Steak (Marbling, Grading...

The Meat Dudes - A Wagyu Beef and Meat Podcast ·

2026/04/14

How do you actually pick the right Wagyu steak?In this episode, we sit down with Dave Dreiling from BoothCreek Wagyu in Kansas to break down everything consumers need to know—from marbling and grading systems to how to choose the best steak for your taste.We cover digital marbling percentage (DMP), why USDA grading falls short for Wagyu, the differences between F1, Purebred, and Full Blood, and the biggest mistakes people make when buying and cooking Wagyu.If you’ve ever felt confused about Wagyu,

en

01:30:28

Inside the Mind of a Career Butcher (75,000 Animals...

The Meat Dudes - A Wagyu Beef and Meat Podcast ·

2026/03/31

What does a butcher actually see when they look at a cow?In this episode, we sit down with Travis Stockstill, Dir of Operations at Jack Mountain Meats—a career butcher who has processed over 75,000 animals, been selected to the US Butchery Team and understands the full lifecycle of beef from harvest to retail.We break down:How butchers evaluate carcassesWhy so much beef becomes grindThe difference between Wagyu and conventional processingUnderrated cuts consumers should be buyingHow ranchers can get

en

01:03:04

Kenji López-Alt on Wagyu, Steak Science, and Cooking...

The Meat Dudes - A Wagyu Beef and Meat Podcast ·

2026/03/17

What does Kenji López-Alt really think about Wagyu?In this episode of The Meat Dudes, we sit down with chef, author of The Food Lab, and one of the most influential voices in modern food science — Kenji López-Alt.We dive deep into Wagyu beef, steak cooking, and the science behind what actually makes great beef great. From the confusion around “American Wagyu” to how fat really behaves in the pan, this conversation breaks down myths, clears up misconceptions, and gives practical advice for both home

en

00:56:29

Grass-Fed Wagyu Explained: Why It’s NOT Always Yellow

The Meat Dudes - A Wagyu Beef and Meat Podcast ·

2026/03/03

Grass-fed beef always has yellow fat… right?Not always.In this episode of The Meat Dudes, we chat with returning guest Andrew Shirley of River Valley Wagyu (Olympia, Washington) — a 100% grass-fed, no-grain-ever, full-blood Wagyu rancher — to break down what “grass-fed” actually means and why the yellow-fat test can be misleading.We dig into what really drives fat color (forage, beta carotene, age, breed, and region), why Washington grass-fed can look different than Florida, and how “terroir” shows

en

01:31:22

American Wagyu in the Everglades (Florida Ranchers...

The Meat Dudes - A Wagyu Beef and Meat Podcast ·

2026/02/12

American Wagyu… in the Everglades?In this episode of The Meat Dudes, we sit down with Rollins and Alex Brown of Everglades Ranch in Fort Pierce, Florida to talk about raising F1 American Wagyu in South Florida’s heat, humidity, and pest pressure — while still targeting the prime-style eating experience most American consumers actually want.We dive into why they chose F1 Wagyu instead of chasing A5-style extremes, how 150 years of Florida ranching history shaped their breeding decisions, and what

en

00:59:09

Australian Wagyu Explained (Grading, Flavor, and Why...

The Meat Dudes - A Wagyu Beef and Meat Podcast ·

2026/01/15

Why do you see so much Australian Wagyu in the U.S.—and what does it actually mean for the beef you’re buying?We go to sit down with Jesse Chiconi of 4C Consultancy for a beginner-friendly deep dive into Australian Wagyu. We break down how Australia scaled its Wagyu industry, why exporting is such a big part of the program, how Aussie grading works, and what really drives flavor and quality (genetics, feed, marbling “fineness,” and more).No sides. No hype. Just straight-up Wagyu education—so you can

en

01:03:06

The Beef Buying Blueprint: Grass-Fed, Prime & Wagyu...

The Meat Dudes - A Wagyu Beef and Meat Podcast ·

2025/12/16

Confused by grass-fed, Prime, or Wagyu labels at the meat counter? In this episode, Evan sits down with Desi Cicale of the Triple Crown Steak Challenge to break down exactly what these terms mean, how to tell them apart, and how to buy beef with confidence.Desi has spent the last seven years researching beef quality, carcass merit, and running scientific taste panels at UC Davis. She brings real data and real experience to help you understand what you’re actually paying for.In this Episode:What

en

00:50:11

Inside American Wagyu: Genetics, Stress, and the...

The Meat Dudes - A Wagyu Beef and Meat Podcast ·

2025/12/02

Why is Wagyu beef different—and why are more ranchers betting their future on it?In this episode of The Meat Dudes, Evan sits down with Jim Skartvedt of Renew Livestock & Five Bar One Meat to unpack everything most people never hear about Wagyu beef.We get into:The real reasons ranchers choose WagyuWhy consumers are still intimidated by itHow Wagyu’s genetics shape marbling, flavor, and tendernessThe role of stress, feed, and environment in creating great beefThe three-year journey from breeding

en

01:10:43

Wagyu Truths, Myths & Meat Science 101 with Dr. Phil...

The Meat Dudes - A Wagyu Beef and Meat Podcast ·

2025/11/11

Meat nerds, assemble. Evan and Tyler sit down with Dr. Phil Bass—associate professor of Meat Science at the University of Idaho, meat cutter since childhood, and all-around legend—to geek out on what actually makes beef great. Fresh off judging the American Wagyu Association’s “Best Steak in America” competition together, we dive into BMS scoring (yes, those 14s and 15s), why the USDA grade tops out too early for Wagyu, and what “quality” really means across tenderness, flavor, and juiciness.We get

en

01:08:30

Know Your Rancher, Know Your Beef: Why Geography...

The Meat Dudes - A Wagyu Beef and Meat Podcast ·

2025/10/28

Rancher and jack-of-many-trades Tyler McCann (Wyoming Cowboy Cuts) joins The Meat Dudes for a no-BS look at how beef is really raised—and why geography, feed, and craftsmanship matter more than buzzwords.We cover:Direct-to-consumer beef and why “know your rancher” simplifies every choiceTerroir in beef (yes, it’s real)—from high-desert barley and beet pulp to carrot-finished cattleWhat feedlots get right/wrong, and the truth about antibiotics on most ranchesWhy labels (organic, grass-fed, “Wagyu”)

en

01:21:40

Inside the World of American Wagyu | Lone Mountain’s...

The Meat Dudes - A Wagyu Beef and Meat Podcast ·

2025/10/07

In this episode of The Meat Dudes, we sit down with Reid Martin of Lone Mountain Wagyu, fresh off his win at the Best Wagyu Steak in America Challenge during the American Wagyu Association Conference. We dive into what makes Lone Mountain’s approach to Fullblood American Wagyu unique — from genetics and feed programs to their long-standing commitment to transparency and quality.But this conversation is bigger than one ranch. We talk about where Wagyu fits in the broader American beef industry — and

en

The Meat Dudes - A Wagyu Beef and Meat Podcast

All Episodes

Similar Podcasts

Voice of the Arts

WQED Multimedia

Relic Radio Sci-Fi (old time radio)

RelicRadio.com

Wild West Tales - Old Time Radio Westerns

theaterofthemind-otr.com

Podcast Patapoe

0d0a

Play On Podcasts

Next Chapter Podcasts